Asparagus - unusual, tasty and healthy

Asparagus is a vegetable quite new for our consumer, just a few centuries ago it was rightly considered an exquisite delicacy for real gourmets in the person of kings and emperors. Asparagus is grown almost throughout Europe, in addition, it can be found in western Asia and northern Africa.

For the most part, only young shoots are consumed, which have just appeared from the ground. If you miss this moment and allow the leaves to begin to open, and the stem to thicken, then this escape can no longer be eaten.

For us, this is a new product.

In the modern world, this vegetable also does not belong to cheap food, which is explained by its relatively complex growing process and short storage periods: from one plant for a whole season, it is possible to collect about 10 shoots, which will be enough for cooking only two portions of garnish!

Interestingly, asparagus is known to people since ancient times, before it was grown and harvested purely for medical purposes, as a good blood cleaning and diuretic.

Asparagus became very popular due to its rich range of nutrients and vitamins, but at the same time, asparagus is a low-calorie product that can be perfectly suited for people who follow dietary foods.

Vitamins of group B, A, E, C and K, folic acid, manganese, potassium, calcium, selenium, copper - and this is only a part of the huge number of valuable elements that can enrich the human body of asparagus.

To enjoy all the gustatory qualities of this product, and not to miss any useful trace element, you need to know how to properly prepare green asparagus, because it is she who is the most frequent guest of our supermarkets.

By the way, it should be noted that asparagus can be different: green - the most common, because it is grown all year round in the open air and its harvest is collected all year round.

There is also white asparagus - it is almost identical to green to your taste and a set of useful substances, although it costs more and is grown in dark rooms. Thanks to this method, the shoots, completely devoid of sunlight, grow more tender.The most exquisite and exotic variety is purple asparagus, which has the smallest shelf life, only 3 days.

Cooking secrets

The most important secret is the ability to choose the right asparagus. The success of this business depends on 50% of the result, because, as we have said, it is from specially grown and picked asparagus, which in the shortest possible time entered the stores, it is possible to cook a really tasty and delicious dish full of precious vitamins and healthy substances.

Useful and tasty

The opinion that the tenderness of the shoots is directly dependent on their thickness is wrong. When buying asparagus, the most important thing is to pay attention to its appearance: it should not be slightly sluggish; on the contrary, choose shoots with an elastic stem, fresh cut and a small dense top. At home, it also can not be stored for a long time, otherwise it will quickly lose its taste.

If you still want to keep asparagus for a while, then the best way to do this is fast freezing. To do this, fresh shoots should be poured with boiling water for 3 minutes, pulled into a colander and beat with cold water, so that they do not continue to "cook" under the effect of their own temperatures.

Next shoots must be packaged in packages and placed in the freezer.Frozen asparagus, thus, retains the maximum possible nutrients and taste.

What not to say, and such a vegetable is really amazing, because besides the stormy variety of vitamins and amazing taste, there are a huge number of recipes that turn any dish into a work of art: soups, warm snacks, salads, pizza, asparagus are used in an independent form, for of this, it is fried, boiled, stewed, and even canned.

Healing sprouts

But before you start creating any dish of asparagus, you need to learn how to clean it, if you do it incorrectly, then you risk simply spoiling the dish. To do this, moving from the tops to the base of the stems, scrape off a sufficiently dense skin with a sharp knife, and then rinse the shoots thoroughly. Save here should not be, brush off the skin, as it should, otherwise you will not get the necessary taste.

If you decide to cook asparagus as a separate dish, then the easiest and most common way is to boil its stems in salted boiling water. Advanced cooks believe that you need to cook asparagus using a special technology: since the base of the leg is denser than its top,it is necessary to tie five shoots between each other with a culinary thread or arrow of a green onion, the tips trimmed with a sharp knife.

This "bunch" must be dipped 3-4 cm stems down into boiling water for 5-6 minutes. Thus, the stalks will have time to boil, and the tops will “come” to a couple, after a lapse of time the shoots are discarded into a colander and washed with cold water. If everything is done correctly, then as a result - a bright, juicy and crisp asparagus, not devoid of valuable useful properties.

Eating asparagus in its pure form is quite boring; more often than not, it serves as a main dish or side dish, which can be supplemented with Hollandaise sauce, which, by the way, is considered its classic accompaniment.

Dutch sauce recipe

  • lemon juice - 1 tbsp. spoons;
  • eggs - 3 pcs .;
  • butter - 100 g;
  • chili pepper - 1/4 tsp;
  • salt.

The whole cooking process is important to ensure that the sauce does not boil in any way. Heat lemon juice, melt butter in a separate container, bring water to a boil in another one. Then we put the saucepan in which we will cook the sauce, on a very slow fire (or even better use a water bath).

Dietary meal

Separate the yolks and pour them into the saucepan, begin to whisk them until they are completely thick. We start gradually pouring boiling water (just enough 4 tablespoons), continue to beat the sauce.

Now pour in warm lemon juice, remove the saucepan from the heat and continue to beat. Then add melted butter, salt to taste and pepper, continue to beat. The sauce is ready! It is important to remember that you need to whip at a constant pace and in one direction, otherwise the sauce risks collapsing.

Asparagus with Shrimps and Avocado Recipe

  • 12 asparagus;
  • avocados - 2 pieces;
  • red pepper - 2 pcs .;
  • green beans - 175 g;
  • tiger shrimps - 250 g;
  • olive oil, mustard, garlic, herbs to taste.
  • juice of half a lemon.

By a known method, asparagus must be boiled, cooled and set aside. Cut the beans and boil, at this time we clean the boiled shrimps from the shell, leaving only the tails. Red pepper is sent to the preheated oven, where it should be roasted before the formation of charred skin.

Then we take it out, put it in a bowl and cover it with a lid for 5 minutes so that the peel is gone, and it can be easily removed, which we do after time, and chop the flesh finely.

Avocado cut in half, remove the bone, sprinkle with lemon juice.In a bowl, add avocado, chopped sweet peppers, string beans and asparagus. Shrimp grease with mustard, fry them in olive oil to pink color and let cool. Now they can be added to the salad, season it with salt, garlic and herbs.

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